Yuzu Cheesecake Recipe
Light as a soufflé, topped with smashed berries
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Ingredients
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Cheesecake Base
Method
Preparation
- 1
Prepare the Cheesecake Mixture
In a mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue mixing until well combined. Add the yuzu juice, eggs, and vanilla extract, mixing until fully incorporated.
- 2
Incorporate Heavy Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture until blended.
- 3
Add Cornstarch
Sift the cornstarch into the mixture and fold gently until there are no lumps.
- 4
Bake the Cheesecake
Preheat your oven to 160°C (320°F). Pour the cheesecake mixture into a greased cake pan. Bake for 40-45 minutes or until the center is set but still slightly jiggly.
- 5
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Remove from the oven, allow to cool completely, then refrigerate for at least 4 hours or overnight.
- 6
- 7
Serve
Once chilled, slice the cheesecake and serve topped with the smashed berries.